Apricot Almond Tart

Fruit tarts are one of my favorite desserts because there are so many variations and wonderful ways to prepare them. For me though, it seems they almost always go something like: basic tart dough, creamy filling, and fruit layered on top. Don’t get me wrong, I love all those variations and I have a long list with many more I’d like to try, but this apricot almond tart was a nice step away from the ordinary. It’s also very simple. You still use a basic tart dough, add the fruit, top with an almond cream, and bake.

Personally I would have preferred a slightly sweeter tart dough, but Ben loved this one the way it was. What I really did love was the almond cream, and the juicy baked apricots, and the combination of the two was delightful. Warm out of the oven, this was a wonderful treat. Ben said this was a very French dessert and I couldn’t help but laugh because this is a family recipe of Helene’s and she, in fact, is French! Another small perk of this tart is the convenience of apricots. They don’t require peeling and the pits are so easily removed – a definite benefit compared to baking with some other stone fruits.

Directions

01

To make the crust, in the bowl of a mixer, beat the butter on medium-high speed until light and fluffy. Mix in the egg yolks one at a time, beating well after each addition. Blend in the salt. Mix in the flour just until incorporated. Add ice water 1 tablespoon at a time, beating on low speed, just until the dough comes together. Form the dough into a disk, wrap tightly in plastic wrap and refrigerate for one hour.

02

Preheat the oven to 350˚ F and position a rack in the center. Once the dough is well chilled, transfer it to a lightly floured surface and roll out to fit your preferred tart pan. Transfer the dough to the tart pan and line the pan, pushing the dough into the fluted edges. Trim off the excess dough and patch any holes as needed. Line the pan with a piece of parchment paper or foil and fill with baking beads (rice or dried beans will also work). Bake for 10-15 minutes, until the dough is almost completely baked. Carefully remove the parchment or foil and baking beads.

03

To make the almond cream, combine the butter, honey, ground almonds, and eggs in a large mixing bowl. Whisk together until well blended and smooth. (This can also be done in a food processor.) Gently fold in the heavy cream with a spatula. Arrange the apricot halves in the partially baked tart dough. Pour the almond cream over the fruit so it fills the tart pan evenly. Bake 25-30 minutes until the almond filling is a light golden brown. Serve warm with a drizzle of honey, if desired.

Source

Always looking for different ways to use fresh apricots. Great recipe!

Margaret

I just wanted to say that I LOVE your blog and all your recipes are amazing and very clearly written out. I have yet to try a recipe, but most of the ones I save are from your site. Keep up the good work!! :)

This looks delicious! I may have to schedule a dinner party now, just as an excuse to make this! Annie, I found your blog a few months ago and absolutely LOVE it! I’ve got all my friends hooked too. Every single recipe I’ve made of yours has been perfect. I honestly don’t know how you do it all…but I’m so glad you do! :-)

Annie

This one came from Sur La Table, but I’ve seen tons of stores that carry them.

What kind of baking beads do you use and where did you get them? I am much more of a cook than a baker, but your instructions and lovely pictures have motivated me to try. Baking has always intimidated me a bit, but you make it look like so much fun! :)

Annie

I don’t even remember where I got them, I’ve had them for so long. You can also use dried rice or beans but I like baking beads since they are reuseable and you aren’t wasting food.